Chipotle Chicken Enchiladas

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Have you seen MasterChef Junior yet?  I’ve been watching on Friday nights and I can’t believe these kids can cook as well as they can!  They have been amazing and I think I’ve enjoyed watching them even more then the adults.  Learning to cook at a young age is important to healthy eating and cooking habits in the future.

One of my favorite meals as a kid was tacos.  I loved when my mom made them and thought I was a huge helper when I put out the cheese and lettuce for toppings.  I’ve gradually learned to cook other Mexican dishes though I will say “Old School Taco” night is still a favorite in our house.

I really enjoy experimenting with enchiladas.  We make them with chicken, with beef, and even vegetarian.  There are so many different sauces to put on them and I love trying them all.  This week I made a chipotle sauce.  It was smokey and spicy and totally delicious.

Chipotle Chicken Enchiladas (adapted from Baking Bites)
1 T. olive oil
1 T. flour
1 T. chili powder
1 t. paprika
1/2 t. oregano
1 T. minced chipotle peppers in adobo sauce
6 oz. tomato paste
6 oz. tomato sauce
2 c. chicken stock
3 garlic cloves, minced
4 c. cooked, shredded chicken breast
1 1/2 c. cheddar cheese, shredded
8 flour tortillas

1.  Preheat the oven to 350 degrees.

2.  Heat the olive oil in a medium saucepan over medium heat.  Add the flour and stir with a wooden spoon until you have a smooth roux.

3.  Stir in the chili powder, paprika, and oregano.  Stir in the chipotle peppers, tomato paste, tomato sauce, chicken stock, and garlic cloves.  Mix well and bring to a boil.  Reduce heat and simmer for 10 minutes.

4.  In a medium bowl combine 1 cup of the enchilada sauce, the chicken breast, and 1 cup of cheese.  Mix to combine.

5.  Divide the chicken mixture between the flour tortillas.  Fold the sides in and roll up.

6.  Pour  a cup of sauce in the bottom of a 9 x 13 baking dish.  Place the enchiladas in the dish and pour the remaining sauce over top.  Sprinkle with remaining cheese.

7.  Bake for 20 minutes or until cheese has melted and enchiladas are hot.

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